Tonkotsu Ramen Pork Bone Broth

Thoroughly rinse pork trotters and neck bones under cold running water. Place them in a large stock pot and cover with fresh cold water. Bring to a rolling boil over high heat and continue to boil vigorously for 10-15 minutes, skimming off any scum that rises to the surface. This blanching step is crucial for a clean, pure broth.

Drain the blanched pork bones and rinse each piece thoroughly under cold water, scrubbing off any remaining impurities or coagulated blood. Clean the stock pot as well to remove any residue. This ensures your final broth will be pristine white and rich.

Return the cleaned bones to the clean stock pot. Add the roughly chopped leek greens, sliced ginger, halved garlic head, and halved onion. Cover all ingredients with 4-5 quarts of fresh cold water. Bring the pot to a boil over high heat.

Once boiling, reduce the heat slightly to maintain a very strong, rolling simmer. The goal is to keep the water bubbling vigorously, which helps emulsify the fats and collagen from the bones into the liquid, creating the characteristic milky white Tonkotsu broth. Do not cover the pot.

Continue to simmer the broth at a high, rolling boil for at least 8-12 hours, or until the broth turns opaque white and thick. Regularly skim any foam or impurities that rise. As the water level drops, replenish with boiling hot water to keep the bones fully submerged. Stir occasionally to prevent sticking.

Once the broth has achieved its desired milky color and richness, remove the large bones and aromatics. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into another clean pot or container. Press on the solids to extract as much liquid as possible. Discard solids.

Season the hot broth lightly with salt to taste. The final seasoning for ramen will be done with tare (ramen seasoning concentrate) when serving. If not using immediately, allow the broth to cool completely before transferring to airtight containers. It can be refrigerated for up to 3-4 days or frozen for several months.